What should a cook do to prepare food that is safe for a customer with a food allergy?
a. be familiar with the common food allergens on the menu.
b. use only commercially prepared food items.
c. wear gloves when prepping food that contain allergens.
d. use an approved hand sanitizer before handling food?

i am positive it is c. condensing but i may be wrong

i don't know, but does anyone wanna be friends? i'm doing my homework at 1: 49 in the morning : /

answer: 45

explanationyou have to add as well to be it could be

starchy vegetables are high in carbohydrates.

starchy vegetables contain more carbohydrates than non-starchy vegetables.

explanation:

there are two primary categories of carbohydrates, essentially differentiated on the basis of their carbohydrate content (which is in the form of starch - a complex carbohydrate):

those vegetables which contain little amounts of starch are termed as non-starchy vegetables, and some examples include: artichokes, broccoli and bean sprouts.

vegetables high in their starch content are distinguished as starchy vegetables, and some examples include: potatoes, chickpeas and corn.